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The effect of trypsin and heat treatment on oxidative phosphorylation in Mycobacterium phlei
Authors:E Bogin  T Higashi  A F Brodie
Affiliation:1. Institute of Insect Sciences, Zhejiang University, 866 Yuhangtang Road, 310058 Hangzhou, China;2. State Key Lab of Rice Biology, Zhejiang University, 866 Yuhangtang Road, 310058 Hangzhou, China;3. Ministry of Agriculture Key Lab of Molecular Biology of Crop Pathogens and Insect Pests, Zhejiang University, 866 Yuhangtang Road, 310058 Hangzhou, China;4. Key Laboratory of Biology of Crop Pathogens and Insects of Zhejiang Province, Zhejiang University, 866 Yuhangtang Road, 310058 Hangzhou, China;1. Department of Food Science, South China University of Technology, Guangzhou 510640, China;2. Department of Food Science, North Carolina State University, Raleigh, NC 27695-7624, United States;1. School of Science, Technology and Health Studies, Morrisville State College, 80 Eaton Street, Morrisville, New York 13408, USA;2. Department of Math and Science, Dominican College, 470 Western Highway South, Orangeburg, New York 10962, USA;3. Colgate University, 13 Oak Drive, Hamilton, New York 13346, USA;4. Ontario Cancer Institute, University Health Network, University of Toronto, 101 College Street, Toronto, Ontario M5G 1L7, Canada
Abstract:
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